Sweet potato, Tuna & Chili Fishcakes - Recipe

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This. Is. Super. Tasty. It's also a great way of getting lots of nutrients into one meal and dare I say it...I think even kids would love it (but maybe with less chilli or without the chilli!). 

Serves 5 (2 fishcakes each) | Cooking time 30-40 mins 

Ingredients: 

  • 2 x canned tuna (you could used cooked fresh tuna too!)
  • 1kg of sweet potatoes (or even white potatoes would be be tasty!) 
  • 4 spring onions 
  • 1 can of sweetcorn (try the reduced salt version)
  • 2-3 heaped tablespoons of Greek yogurt 
  • 1 red chilli (or however spicy you dare go!) 
  • Salt and pepper to taste 
  • Green vegetables these can be frozen too remember (as many as you can eat!) I had broccoli and green beans and a handful of spinach to put the fishcakes on (I had this raw but you could cook this too)
  • Eggs (I am not good at poaching eggs so if you're not either fear not, I have an alternative idea below and it gives the same outcome of a runny yolk) 

Method:

  • Chop the potatoes (leave the skin on for extra nutrients!) and boil or steam
  • Meanwhile chop all the veg, onions, chilli etc and add to a big mixing bowl along with the tuna
  •  Once the potatoes are done, drain and throw them in the bowl too along with two or three big dollops of yogurt and mash with a potato masher and season to taste (watch that salt intake!)
  • Put your oven to 180 and bring to temperature 
  • Ideally leave the mixture to cool for a bit so you don't burn your hands when forming the fishcakes or use a ramekin or small bowl to form them instead. You should be able to make about 10 fishcakes in total, maybe 8 big ones! 
  • Once you formed your fishcakes drizzle some olive oil (or veg or rape seed is always good!) and put the fishcakes in and brown them off on both sides and put them on a baking tray (maybe add a bit of oil on the baking tray too so they don't stick in the oven!). You may need to do these in batches of 3 or 4
  • Put the fishcakes in the oven and leave them for about 15-20 mins 
  • When you have about 10 mins left, chop your vegetables (if you haven't already) and steam (ideally) or boil for about 5-8 mins just checking they are cooked (should feel a little softer!)
  • Whilst your veg is cooking bring some water in a pan to the boil and make your poached eggs. Alternatively (here's my way!) add the full egg in the (as if you were making dippy eggs!) once they are in set your timer for 4 mins 30 secs
  • Once the timer goes off remove the eggs from the pan and run the under cold water 
  • Remember to check on the veg, don't over cook it! 
  • By this time your fishcakes should be heated through properly (just double check!), your veg should be cooked (soft but not too soft!) and your eggs ready to peel 
  • put a handful of spinach on a plate and add your fishcakes and add the veg on the side 
  • Gently tap the eggs on a hard surface to crack the shell and peel and pick the shell off. Top tip - Try and peel the egg membrane (a layer of white skin between the egg shell and egg) off at the same time as the shell as this will help remove the shell much easier! 
  • Add you eggs to your fishcakes and enjoy popping that gooey yolk... (if you don't like a soft yolk then cook the eggs for longer)
  • Finally, enjoy :)

 

 

Ailsa